How to Cook Burgers Like a Pro Over Charcoal

How to Cook Burgers Like a Pro Over Charcoal

When it comes to burgers, nothing beats the flavour you get from cooking over charcoal. It’s smoky, primal, and if done right, deeply satisfying. But great results don’t just happen - they start with top-quality meat and the right techniques. Whether you're flipping for a weekend BBQ or crafting the ultimate burger for a weekday treat, we’re breaking down exactly how to cook burgers like a pro over charcoal, using premium ingredients like our dry-aged burgers made from grass fed beef.

Let’s fire things up.

Start with Exceptional Meat

The secret to an unforgettable burger? Start with the best beef you can get your hands on. At TJB, we use dry-aged, grass fed beef from native British cattle, aged for up to 35 days for an intense, savoury depth of flavour. This isn’t your supermarket standard fare - this is artisan butchery in burger form.

You’ll find our Dry-Aged Grass Fed Beef Burgers right here, made from prime cuts that deliver a rich, beefy punch with every bite. We also offer a full range of free range meat including rare breed pork and heritage chicken if you're looking to build a BBQ menu beyond beef.

The Right Charcoal Makes a Difference

Not all charcoal is created equal. Lumpwood charcoal is your best bet here - it burns hotter and cleaner than briquettes, giving you better control and authentic smoky flavour. Avoid anything with chemical additives or lighter fluid – the flavour you’re after should come from the fire and the meat, not the petrol station.

We recommend UK-based suppliers like Big Green Egg for sustainable, restaurant-grade charcoal that works beautifully with premium meat.

Get Your Grill Hot - Then Hotter

You want your grill grates scorching - think 250°C and above. That intense heat sears the burger and locks in the juices. Set up a two-zone fire if you're using a kettle BBQ: one side with coals piled high (direct heat), the other without (indirect heat). This gives you flexibility to finish cooking without burning your burgers.

Pro tip: Once your coals are covered in white ash, you’re ready to cook.

Don't Press It, Don’t Flip It (Yet)

Treat your burger like a steak. No pressing, no poking. Let it form a proper crust before flipping - usually around 3 to 4 minutes per side depending on thickness. You’re aiming for a medium rare to medium finish to make the most of the dry-aged beef. Use a meat thermometer if you're not confident - 57°C for medium rare, 63°C for medium.

Want that Instagram-worthy sear? Make sure your patties are fridge-cold when they hit the grill. That contrast in temperature helps them hold their shape and develop a bold crust.

Season Simply but Generously

With quality free range beef, you don’t need much. A generous sprinkle of flaky sea salt just before grilling is all it takes. Freshly cracked black pepper is optional - and best added after cooking if you're worried about bitterness from burning.

Cheese, Please

If you’re adding cheese, do it right after flipping. Cover your grill with a lid or metal bowl to melt it quickly and evenly. Go for classic cheddar or something punchy like blue cheese to complement the robust flavour of dry-aged beef.

Want to level up? Add slices of our Streaky Bacon from Blythburgh Free Range Pork for that irresistible salty crunch.

Rest and Build

Give your burgers a couple of minutes to rest off the heat so the juices redistribute evenly. Use that time to toast your buns lightly on the grill for extra texture.

Then go wild with the build – just don’t drown the burger in sauces. Let the grass fed beef shine.

Some of our favourite combinations:

• The Classic: Mature cheddar, lettuce, tomato, red onion, and burger sauce

• The Butcher’s Cut: Blue cheese, rocket, caramelised onions, and crispy bacon

• The Smoky One: Smoked gouda, pickles, chipotle mayo, and charred red pepper

Serving with Style

Pair your burgers with sides that don’t steal the spotlight. Think hand-cut chips, grilled corn, or a simple slaw. And if you’re stocking up for your next BBQ, our full Beef Collection has everything from ribeye to tomahawks to keep the grill sizzling.

Looking for drink pairings? A hoppy IPA or a full-bodied red like Malbec holds up beautifully against the richness of dry-aged burgers.

Why TJB?

At TJB, we’re not just about beef – we’re about ethical, sustainable meat that delivers on flavour. Our grass fed beef, free range pork, and heritage poultry come from small UK farms that prioritise animal welfare and environmental stewardship. Because cooking like a pro starts with sourcing like one.

Explore the full TJB range and stock up for summer grilling done properly.

👉👉 Order online for nationwide delivery and experience butcher-quality meat at home. 👈👈

Final Word

Burgers cooked over charcoal are all about balance – great heat, minimal handling, and premium meat. With the right approach and ingredients, you’re just a few flames away from burger perfection.

Here’s to a BBQ season filled with serious sizzle and unforgettable flavour.